Crottin de Chavignol / Chavignol Cheese vs Taleggio Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center and made from cow milk, originating in Italy.
What Is Crottin de Chavignol / Chavignol Cheese?
Crottin de Chavignol, also known simply as Chavignol, is a cheese made from raw whole goat's milk. It originates from France and is protected under the designation of origin (PDO). The cheese is shaped like a flat cylinder and has a thin rind that can be ivory-colored with or without white or blue molds. The cheese is known for its lactic coagulation process with a small amount of rennet added. It has a fat content of at least 45% of the dry matter and a total dry matter content between 37g and 48g per cheese. The cheese is matured for at least 10 days, and a special version called "repassé" is matured in a confined atmosphere to develop a blue Penicillium mold.
What Is Taleggio Cheese?
Taleggio is a semisoft Italian cheese with a washed, smear-ripened rind and a strong smell. The taste is milder than the aroma suggests, creamy and pale yellow inside, with an unusual fruity tang.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Taleggio Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Taleggio Cheese (cow's milk)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Taleggio Cheese (Heated to 90–95°F)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Taleggio Cheese (Soft, thin, pinkish-red)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Taleggio Cheese (At least 35 (up to 50) days)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Taleggio Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | — | Val Taleggio, Po Valley |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Raw | Heated to 90–95°F |
| Texture | — | Soft, slightly melting under the rind, firmer towards the center |
| Rind | Thin, ivory-colored, with or without white or blue molds | Soft, thin, pinkish-red |
| Aging | Minimum maturing period of 10 days | At least 35 (up to 50) days |
| Taste | — | Sweet, delicate, slightly sour |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Taleggio Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days develops a different profile than Taleggio Cheese at at least 35 (up to 50) days.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Taleggio Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Taleggio Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Taleggio Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Crottin de Chavignol / Chavignol Cheese the same as Taleggio Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Taleggio Cheese uses cow. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Taleggio Cheese at least 35 (up to 50) days.
Is Crottin de Chavignol / Chavignol Cheese similar to Taleggio Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Taleggio Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Taleggio Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Crottin de Chavignol / Chavignol Cheese made of?
Crottin de Chavignol / Chavignol Cheese is made from goat milk (raw), using small quantity added rennet. It's typically aged minimum maturing period of 10 days.
What is Taleggio Cheese made of?
Taleggio Cheese is made from cow milk (heated to 90–95°f), using calf rennet. It's typically aged at least 35 (up to 50) days. It originates in Italy.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Taleggio Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.